Advances in Food and Nutrition Research: Volume 108

This comprehensive volume provides an in-depth exploration of the latest advances in food and nutrition research, covering a range of topics that are critical to the development of safe, sustainable, and nutritious food products.

Thermal Processing and Food Flavonoids

The impact of thermal processing on food flavonoids is a crucial area of research, and this volume delves into the latest findings and innovations in this field. From the effects of heat treatment on flavonoid retention to the implications for food quality and safety, this section provides a thorough examination of this complex topic.

Bioinformatics and Food Bioactive Peptides

The application of bioinformatics in the study of food bioactive peptides is a rapidly evolving field, and this volume showcases the latest strategies and approaches being used to unlock the potential of these peptides. From the identification of novel peptides to the development of new functional foods, this section explores the exciting possibilities of bioinformatics in food research.

Novel Strategies for Mitigating Off-Flavor Perception

Off-flavors are a major concern in food production, and this volume presents innovative strategies for mitigating their impact. From flavor masking to the use of novel ingredients, this section provides a comprehensive overview of the latest approaches to managing off-flavors.

Sustainable Food Packaging and Edible Insects

The need for sustainable food packaging solutions has never been more pressing, and this volume explores the latest innovations in this field. Additionally, the nutritional and safety aspects of edible insects as a food source are examined, highlighting their potential as a sustainable and environmentally-friendly option.

Novel Food Processing Technologies and Food Safety

The development of novel food processing technologies has the potential to revolutionize the food industry, but their impact on food safety must be carefully considered. This section examines the effects of these technologies on Bacillus cereus spores and explores strategies for controlling Salmonella in poultry production.

This volume is a valuable resource for food scientists, researchers, and industry professionals seeking to stay at the forefront of the latest advances in food and nutrition research. With its comprehensive coverage of a broad range of topics, it provides a unique opportunity to learn from experts in the field and stay up-to-date with the latest developments.